Saturday, December 26, 2020

Date Pudding


This year for Christmas dinner
dessert, I made this date pudding.
A light and tasty pudding with
dates soaked in rum, served with a
brown sugar toffee sauce.
This pudding can be made ahead and
frozen to be used later and warmed up
in the microwave. 
I adapted the recipe from

Ingredients for Pudding
1¼ cups all-purpose flour
1½ tsp baking powder
¼ tsp ground *nutmeg
¼ tsp cinnamon
1/8 tsp cloves
1/8 tsp salt

About 1 1/3 cups pitted dates, 
coarsely chopped
¼ cup dark rum
1 cup water
1 1/8 tsp baking soda.

¼ cup butter, softened at room temperature
1/3 cup white sugar
1/3 cup brown sugar, firmly packed
2 large eggs at room temperature
Grated rind of an orange 
1½ tbsp pure maple syrup
1½ tsp vanilla

(* Ginger may be used in the place of nutmeg.
 I'm allergic to ginger.)


In a bowl, whisk together the flour, 
baking powder, nutmeg, cinnamon,
 cloves and salt. Set aside. 

In a saucepan, combine the dates 
with the 1/2 cup of rum.
Let stand 20 minutes, stirring a few times.
Add the cup of water and bring the dates,
rum and water to a boil,
over medium-high heat.
Reduce the heat to simmer and
 boil gently, uncovered for 
approx. 5 minutes, 
stirring once or twice.
Remove from heat and let mixture 
stand uncovered for 20 minutes, 
stirring occasionally.

Preheat oven to 350deg.
Place oven rack in bottom third of oven.
Grease a 9 inch square pan, a bundt pan,
 or 10 individual ramekins 

While date mixture is cooling, 
Beat butter and the sugars together 
with an electric mixer.
Beat in eggs, one at a time, 
beating well after each addition.
Beat in orange rind, maple syrup and vanilla.

Stir in the flour mixture.

Grease ten (10) 1/2 cup ramekins and 
place on a baking sheet.
Fill each dish no more than 2/3 full.
Smooth over tops.
Bake for 25 minutes or until a 
toothpick inserted in the centre 
 comes out clean.

I didn't have 10 ramekins,
I filled 8.

Run tip off a knife around each pudding 
to loosen and turn out on to 
individual serving plates.
Serve warm with sauce and if desired,
a dollop of whipping cream or 
a scoop of vanilla or maple ice cream. 

TheToffee Sauce

Ingredients for Toffee Sauce:

¾ cup butter
1 1/3 cups dark brown sugar
¾ cup whipping cream (35% M.F.)
2 tbsp rum
2 tsp vanilla

Melt butter in saucepan over medium heat.
Add the sugar and stir until dissolved.
Add the cream and reduce heat to simmer.
Cook slowly, stirring occasionally,
 until sauce is slightly thick, 
about 6-8 minutes.
 Remove from heat and stir in the rum and vanilla.
Serve warm over the date pudding. 
(Sauce will thicken as it starts to cool slightly).

Actually I found this Toffee Sauce to be too much,
too big,  but delicious. 
Next time, I'll cut the ingredients in 1/2.


Thanks for your visit xo

1 comment:

Pattie @ Olla-Podrida said...

This looks MAGNIFICENT! Both my husband and mother used to make this with the toffee sauce, and I loved it. You have obviously been very busy. Thanks for this. I had forgotten all about it until I saw this post. Yum! Happy New Year, Thel!